@Commons Cooks: Tailgating Treats

Be the consummate football party host this fall with delightful, easy and tasty meals. This week’s @Commons Cooks offers three crowd-pleasing dishes perfect for a Game Day party or tailgating excursion. That means spending less time in the kitchen and more time enjoying the game with friends and family.

Chicken Gumbo

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

·         3 tablespoons vegetable oil

·         1/3 cup all-purpose flour

·         2 red bell peppers (ribs and seeds removed), chopped

·         1 medium onion, chopped

·         4 garlic cloves, chopped

·         1 teaspoon dried oregano

·         Coarse salt and ground pepper

·         1 package (10 ounces) frozen, cut okra

·         8 ounces smoked (precooked) Andouille sausage, halved lengthwise and sliced 1 inch thick

·         1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)

 Instructions:

1.       In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium.

2.      Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes.

3.       Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper.

4.      Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.

5.      Add 4 cups water; stir in okra and sausage.

6.      Bring to a boil.

7.       Stir in shredded chicken, and warm through, 1 to 2 minutes.

8.      Season with salt and pepper.

Required Equipment:

·         Large skillet

Recipe Credit: www.marthastewart.com

Philly Cheesesteak Sloppy Joes

Yield: 4-6 servings

Prep Time: 5 minutes

Cooke Time: 15 minutes

Ingredients:

·         1 lb. ground beef/sirloin

·         1 onion, chopped

·         1/4 c. steak sauce

·         1 c. beef stock

·         1 green pepper, chopped

·         1 pkg. sliced mushrooms

·         Provolone cheese, cut into slices or pre-sliced

·         Salt & Pepper to taste

·         Buns/Rolls

Instructions:

1.      Preheat broiler.

2.      Brown ground beef in a large skillet over medium heat for 5-6 minutes.

3.      Add onion, green pepper, and mushrooms. Cook another 3-4 minutes until they start to get tender. Stir in steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

4.      Split rolls, place one slice of cheese on one side and toast under broiler while keeping watch so they don’t burn.

5.      Place a scoopful of the meat on the bottom half of bun, drizzle with steak sauce and place cheesy bun on top

Required Equipment:

·         Large skillet

Recipe Credit: www.sixsistersstuff.com

Chili Mac

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Instructions:

·         1 pound corkscrew shaped pasta with lines or elbows with lines

·         2 pounds ground sirloin

·         2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil

·         1 sweet onion, chopped

·         2 jalapeno peppers, seed and chopped

·         4 cloves garlic, chopped

·         3 tablespoons dark chili powder

·         2 tablespoons cumin

·         2 tablespoons cayenne pepper sauce

·         Coarse salt

·         1 cup beer or beef broth

·         1 (28-ounce) can diced tomatoes in juice

·         1 (14-ounce) can crushed tomatoes

·         Chopped scallions, for garnish

Instructions:

1.       Boil pasta until al dente in a large pot

2.      Meanwhile, use a big, deep pot to brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with cumin, cayenne, salt, and chili powder.

3.       Cook together for 5 minutes, stir in beer or broth, and reduce by half for 2 minutes. Stir in tomatoes and simmer for 10 minutes.

4.      Drain pasta and add hot pasta to chili pot, stirring to coat pasta evenly. Remove from heat and garnish with chopped scallions.

Required Equipment:

·         Large Pot (2)

Recipe Credit: www.foodnetwork.com